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Eat the Heat!
Cyber-Kitchen
Eat the Heat!
| Your tongue is on fire, your eyes are watering...did you just eat a pepper? While many think peppers are a vegetable, they are actually fruits of the pepper plant. Whether sweet or hot, peppers are a great way to heat up whatever you're cooking. From salsas to dessert, peppers are finding their way into all types of cuisine! |
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Peppers 101
There are many varieties of peppers used in Latin American, Indian and Asian cooking. Peppers tend to fall into two categories: sweet and hot. What makes a pepper hot are the capsicanoids (often called capsaicin); a chemical compound found in the membrane of the fruit. Oddly enough, birds don't taste this chemical but mammals do. The more capsaicin in the pepper, the hotter it is. This heat is measured by the Scoville Heat Index. Peppers like the Bell Pepper are at the bottom of the scale, while Habaneros and Scotch Bonnets are among the hottest varieties found in nature. Pepper spray is at the top of the scale, just below pure capcaicin.
Glossary
The varieties listed below are those that Martin's usually carries in the produce department. For information about other kinds of peppers click here.
Anaheim What is it? (compare to Habanero's 325,000!) |
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Bell Pepper What is it? Bells are large, bell-shaped peppers with a thick skin and membrane. These are easy to find in the produce department of any supermarket, and come in many varieties. Red, orange, yellow, green, are just a few colors in which bell peppers can be found. Purple and white bells are less common and are not readily available in most areas. Bells are classified as a sweet pepper, although many consider the green bell to be bitter. What can I use it in? Bells are used widely in American cooking today. Whether cut up for a salad or stuffed with meat for an entree, bell peppers are no stranger to common cuisines How hot is it? 0 Scoville units |
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Chipotle What is it? The Chipotle is simply a smoked jalapeno pepper. It is characterized by its sweet smoky flavor. Ranging in length from 2-5 inches, the Chipotle is usually a dull tan to reddish brown color. What can I use it in? Chipotles are great in salsas, chilis and soups. Chipotle is becoming a common ingredient in marinades and rubs as well. How hot is it? 5,000-10,000 Scoville units |
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Cubanelle What is it? Cubanelle peppers are similar to Anaheims but are not quite as flavorful. These peppers are usually long and tapered and are red, pale green or yellow in color. When selecting one, they should be firm, smooth and glossy in appearance. What can I use it in? Cubanelles can be stuffed or used in salads and casseroles. They are also good on pizzas and sub sandwiches. They can be used as a substitute for Anaheims, although they are sweeter. How hot is it? 0-100 Scoville units |
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Habanero What is it? The habanero chile is one of the most intensely spicy varieties of peppers. Unripe habaneros are green, and they color to red-orange as they mature. Some varieties may be white, brown and pink. The typical size of a ripe habanero is 2-6 centimeters long. Note that the Scotch Bonnet (often used in Jamaican cooking) and the Habanero are not the same, though closely related. Beneath it's heat, this pepper has a delicate fruity flavor. What can I use it in? Habaneros are often used sparingly in salsas and marinades. If you want to experiment with these peppers, use rubber gloves when handling! How hot is it? 300,000-350,000 Scoville units (the hottest pepper we sell!) |
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| Hungarian Hot Pepper What is it? Hungarian Hot Peppers are brightly colored chiles that range up to 3-5 inches long and vary in flavor from mild to medium-hot. They have a distinctly waxy flavor and are also called banana peppers. What can I use it in? Hungarians are great for pickling! Many people also stuff these or use them in relishes and salsas. How hot is it? 5,000-15,000 Scoville units |
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Poblano What is it? Poblanos are mild, heart-shaped peppers with very thick walls. A popular pepper in Mexico, they are also one of the largest in size and mature around 4 inches long and 2.5 inches in diameter. They are dark green when ripe and are mild in flavor. What can I use it in? Poblanos are great for stuffing! Try cheese, beans, rice, anything! These peppers are used for the signature Mexican dish Chile Relleno, which is a poblano stuffed with cheese. Poblanos are also great in salsas and stews. When dried, they are often found in enchilada sauce and chile con carne. How hot is it? 1,000-2,000 Scoville units |
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Jalapeno What is it? The Jalapeno is a medium to large (2-3 inches long) pepper that is green when ripe. Sometimes these peppers have lines running throughout the skin which indicate maturity and heat. Jalapenos are quite hot and are used widely in Mexican cooking. What can I use it in? Jalapenos can be used sparingly in salsas and guacamoles, and other Mexican recipes. Many restaurants also use Jalapenos for "poppers," which is a pepper stuffed with cheese, breaded and deep-fried. Again, use gloves when handling! How hot is it? 3,500-8,000 Scoville units |
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Serrano What is it? Serranos are dark green or red chiles that range between 1-2 inches in length. They have a slight tapered rounded end. Though not as hot as the habanero, they do deliver plenty of heat and are easier to obtain. What can I use it in? Serrano peppers are often used to add considerable heat to salsas and sauces and can be used with or without their seeds. While they do not need to be peeled, these peppers should be roasted before adding to sauces. How hot is it? 5,000-20,000 Scoville units |
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Recipe Corner
Now that you know what's what, try the recipes below and heat up your night!
Ceviche Shrimp Salad
Makes approx. 8 portions
Ingredients
2 pounds cooked small-medium sized shrimp
2 cups seeded and diced roma tomatoes
1 cup fine diced red onion
1 cup diced avocado
1 tablespoon jalapeno, finely diced
1 cup peeled, seeded, diced cucumber
½ cup orange juice
¼ cup lemon juice
¼ cup lime juice
¼ cup extra virgin olive oil
2 tablespoons chopped garlic
1 bunch cilantro (chop ¾ and save rest for garnish)
2 large heads Boston Bibb lettuce
Instructions
Combine all ingredients together in mixing bowl except ¼ of the cilantro used for garnish and let marinade for as long as possible up to one day. Clean and pull apart lettuce leaves and place on salad plate to make a bed to place ceviche salad on top. Garnish with a tuft of cilantro and serve.
Black Bean and Corn Salsa
Ingredients
3 ears yellow corn or fresh frozen
1 medium-sized red onion, ¼-inch diced
½ bunch fresh cilantro
2 heirloom tomatoes
1 tablespoon garlic fresh
1 serrano or jalapeno pepper
1- 15 ounce can black beans, drained and rinsed
2 tablespoons extra virgin olive oil
1 tablespoon toasted cumin seed or powder
Juice of half a lime
Queso fresco
Sea salt & cracked black pepper to taste
Instructions
Shave corn kernels from ears; set aside, if using frozen let them thaw and dry. Heat olive oil in a sauté pan, caramelize onions over medium heat for 5 to 7 minutes. When onions reach a golden brown hue, add corn and cook an additional 2 minutes before turning off the heat. Stir occasionally. While onions and corn cool, dice tomatoes into 1/4-inch cubes. Cut pepper in half, remove and discard the seeds and membrane (this is where the heat of the chili resides); mince. Pick cilantro, discard stems then chop coarsely. Transfer onion and corn mixture to a medium-sized mixing bowl and toss together with remaining ingredients. Season with salt and pepper to taste. Serve chilled or room temperature over grilled chicken or fish; tostadas or chips will work also.
Queso Fresco con Mojo de Cilantro
Fresh Cheese in Cilantro and Green Pepper Marinade
Makes 8-10 Servings
Ingredients
1 pound fresh cheese, like Mozzarella ciligene or mild goat cheese, cut into 1" cubes.
½ teaspoon salt
6 garlic cloves
½ green bell pepper, medium sized, finely chopped
1 cup cilantro leaves, finely chopped
2/3 cup extra virgin olive oil
3 tablespoons
wine vinegar
Instructions
Puree all ingredients except for cheese to a paste in a mortar or mini food processor. Next, gently mix together cheese with all other ingredients in a bowl. Refrigerate several hours or overnight. Serve chilled or at room temperature.
Grilled Baby Peppers Stuffed with
Garlic-Bean Puree
Serves: 9
Ingredients
16 ounces canned chickpeas, drained and rinsed
2 teaspoons garlic flavored olive oil
1/8 teaspoon cayenne pepper
1 small shallot, chopped
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons chicken broth
1 teaspoon minced chives
18 small yellow and red baby bell peppers
Instructions
Preheat grill to medium high heat. Combine chickpeas, oil, cayenne pepper, shallot, salt and pepper and broth in a blender and puree. Stir in chives and set aside. Thread peppers onto skewers. Grill until slightly blackened about 2 to 3 minutes per side. Remove peppers from heat and pull off skewers. Slice tops off peppers; halve length-wise. Spoon ½ tablespoon of bean puree into each pepper half.
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